Step 1

Dice the potatoes into quarters - as seen above in the photos. Place them in a large bowl and cover them with water. Let them soak for 30 minutes.

Step 2

Preheat the oven to 400 degrees.

Step 3

Once done soaking, remove from the bowl and dry them off very well (I'm talking drying EACH potato) with either a clean tea towel OR paper towels.

Step 4

Place the dried potatoes into a bowl and add 3 tbsp of olive oil, 1 tsp salt, 1 tsp garlic powder, 1 tsp lemon zest and 2 tsp of freshly diced rosemary. Stir gently to make sure each potato is coated evenly with the ingredients.

Step 5

Place the potatoes onto a large sheet pan - making sure they don't touch one another. If need be, you can use 2 sheet pans.

Step 6

Roast the potatoes for 20 minutes. Remove the pan and add 2 tbsp more of olive oil. Do NOT flip or move the potatoes even after you add the extra olive oil.

Step 7

Roast for an additional 20-25 minutes, or until extra crispy/golden brown.

Step 8

Remove from the sheet an into a large bowl and garnish with additional lemon zest, flaky sea salt and fresh rosemary if desired. For extra lemon flavor, add a squeeze of fresh lemon juice. So delicious! Enjoy! Store leftovers in tupperware in the fridge for up to 3 days.